Are you sick of boxing day sandwiches? Try this super speedy pie for a filling dinner that’s perfect for those days in between Christmas and New Year.
Serves 4-6 (depending on how hungry you are!)
Prep time: 5 mins
Cook time: 45 mins
Ingredients:
1tbsp olive oil
1 onion, finely sliced
1 heaped tsp garlic & ginger paste (see tip below)
1tbsp mild curry powder
500g leftover roast turkey, shredded
300ml tub crème fraiche
100g pack kale (or cavelo nero), tough stalks removed and leaves roughly torn
200g pack filo pastry
1tbsp unsalted butter, melted
Instructions:
Preheat the oven to 200/180 fan/gas 6. Heat the oil in a large frying pan and cook the onion for 4-6 minutes until beginning to soften, stirring occasionally. Season well.
Stir in the garlic & ginger paste and curry powder and cook for another minute until fragrant. Add the turkey and stir well to combine.
Pour in the crème friache then fill the tub halfway with water and add to the pan. Stir everything together then bring to the boil, before turning the heat down to low and simmering for 6-8 mins. Once the mixture has thickened slightly, remove from the heat and stir in the kale.
Transfer the mix to a pie dish. Working quickly, remove one sheet of filo from the pack at a time and scrunch with your hands before placing on top of the pie. Repeat until the top is covered then brush all over with the melted butter.
Bake in the oven for 20-25 mins until the filling is bubbling and top golden.
A little bit extra:
You can add whatever leftover Christmas veggies you have into the pie; carrots, parsnips or even sprouts work well. Or, try adding frozen peas or sweetcorn for some extra goodness.
Can’t find garlic & ginger paste? You can use 2 garlic cloves and a thumb piece size of ginger instead, just grate finely or chop up really small with your knife.
Prep ahead; you could make the pie the day before you want to eat it and store in the fridge, unbaked, overnight. Simply allow an extra 5-10 mins in the oven to make sure it’s piping hot.
There’s no rules to what you serve this with; try mash, roast potatoes, extra veggies or even a salad on the side.
